Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity
Selenized lactic acid bacteria (LAB) represent potentially safe and effective sources of selenium (Se), essential for human health, as lactic acid fermentation improves Se bioavailability and reduces its toxicity. LAB are generally recognized as safe (GRAS) and widely used in fermented dairy product...
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MDPI AG
2020-09-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/6/3/91 |
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| author | Gabriela Krausova Antonin Kana Ivana Hyrslova Iva Mrvikova Miloslava Kavkova |
| author_facet | Gabriela Krausova Antonin Kana Ivana Hyrslova Iva Mrvikova Miloslava Kavkova |
| author_sort | Gabriela Krausova |
| collection | DOAJ |
| description | Selenized lactic acid bacteria (LAB) represent potentially safe and effective sources of selenium (Se), essential for human health, as lactic acid fermentation improves Se bioavailability and reduces its toxicity. LAB are generally recognized as safe (GRAS) and widely used in fermented dairy products. To facilitate selenized LAB implementation as a functional food, we developed and characterized new Se-enriched strains based on the food industry commercial strains <i>Streptococcus thermophilus</i> CCDM 144 and <i>Enterococcus faecium</i> CCDM 922A as representatives of two LAB genera. We evaluated Se bioaccumulation capacity, Se biotransformation and growth ability in the presence of different sodium selenite concentrations (0–50 mg/L), and antioxidant properties (2, 2-diphenyl-1-picrylhydrazyl (DPPH) method) and cell surface hydrophobicity between Se-enriched and parental strains in vitro. Sodium selenite addition did not negatively influence growth of either strain; thus, 50 mg/L was chosen as the optimal concentration based on strain accumulation capacity. Selenization improved the antioxidant properties of both strains and significantly increased their cell surface hydrophobicity (<i>p</i> < 0.05). To our knowledge, this represents the first report of Se-enriched strain hydrophobicity as well as the first on Se speciation in families <i>Enterococcaceae</i> and <i>Streptococcaceae</i>. Moreover, both tested strains demonstrated good potential for Se-enrichment, providing a foundation for further in vitro and in vivo studies to confirm the suitability of these Se-enriched strains for industrial applications. |
| first_indexed | 2024-03-10T16:10:40Z |
| format | Article |
| id | doaj.art-6f6ef8d94e084b999e60fb47d7ea196d |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T16:10:40Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-6f6ef8d94e084b999e60fb47d7ea196d2023-11-20T14:29:11ZengMDPI AGFermentation2311-56372020-09-01639110.3390/fermentation6030091Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation CapacityGabriela Krausova0Antonin Kana1Ivana Hyrslova2Iva Mrvikova3Miloslava Kavkova4Department of Microbiology and Technology, Dairy Research Institute, Ltd., Ke Dvoru 12a, 160 00 Prague, Czech RepublicFaculty of Chemical Engineering, University of Chemistry and Technology Prague, Technicka 5, 16628 Prague, Czech RepublicDepartment of Microbiology and Technology, Dairy Research Institute, Ltd., Ke Dvoru 12a, 160 00 Prague, Czech RepublicDepartment of Microbiology and Technology, Dairy Research Institute, Ltd., Ke Dvoru 12a, 160 00 Prague, Czech RepublicDepartment of Microbiology and Technology, Dairy Research Institute, Ltd., Ke Dvoru 12a, 160 00 Prague, Czech RepublicSelenized lactic acid bacteria (LAB) represent potentially safe and effective sources of selenium (Se), essential for human health, as lactic acid fermentation improves Se bioavailability and reduces its toxicity. LAB are generally recognized as safe (GRAS) and widely used in fermented dairy products. To facilitate selenized LAB implementation as a functional food, we developed and characterized new Se-enriched strains based on the food industry commercial strains <i>Streptococcus thermophilus</i> CCDM 144 and <i>Enterococcus faecium</i> CCDM 922A as representatives of two LAB genera. We evaluated Se bioaccumulation capacity, Se biotransformation and growth ability in the presence of different sodium selenite concentrations (0–50 mg/L), and antioxidant properties (2, 2-diphenyl-1-picrylhydrazyl (DPPH) method) and cell surface hydrophobicity between Se-enriched and parental strains in vitro. Sodium selenite addition did not negatively influence growth of either strain; thus, 50 mg/L was chosen as the optimal concentration based on strain accumulation capacity. Selenization improved the antioxidant properties of both strains and significantly increased their cell surface hydrophobicity (<i>p</i> < 0.05). To our knowledge, this represents the first report of Se-enriched strain hydrophobicity as well as the first on Se speciation in families <i>Enterococcaceae</i> and <i>Streptococcaceae</i>. Moreover, both tested strains demonstrated good potential for Se-enrichment, providing a foundation for further in vitro and in vivo studies to confirm the suitability of these Se-enriched strains for industrial applications.https://www.mdpi.com/2311-5637/6/3/91seleniumbioaccummulationselenization<i>Streptococcus thermophilus</i><i>Enterococcus faecium</i>antioxidant activity |
| spellingShingle | Gabriela Krausova Antonin Kana Ivana Hyrslova Iva Mrvikova Miloslava Kavkova Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity Fermentation selenium bioaccummulation selenization <i>Streptococcus thermophilus</i> <i>Enterococcus faecium</i> antioxidant activity |
| title | Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity |
| title_full | Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity |
| title_fullStr | Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity |
| title_full_unstemmed | Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity |
| title_short | Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity |
| title_sort | development of selenized lactic acid bacteria and their selenium bioaccummulation capacity |
| topic | selenium bioaccummulation selenization <i>Streptococcus thermophilus</i> <i>Enterococcus faecium</i> antioxidant activity |
| url | https://www.mdpi.com/2311-5637/6/3/91 |
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